Method

Run hand under skin of breasts to form pocket; insert 8 tarragon or 4 sage leaves into each. Arrange, skin side up, on foil-lined rimmed baking sheet. Whisk lemon juice with oil; brush over chicken. Sprinkle with salt. Roast in 425ºF (220ºC) oven for 30 minutes or until no longer pink inside. Broil for 2 to 3 minutes or until golden.

Place bowl over saucepan of hot (not boiling) water; whisk in egg yolks and cook, whisking vigorously, for 5 minutes or until pale and thickened to consistency of custard. Remove from heat; whisk in butter.